Khao Soi Noodles (4)

A thai chicken recipe from ” The Art of the Larder” by Claire Thompson. In addition to the listed ingredients you will need some or all of the garnishes suggested in the instructions.

Khao Soi Noodles (4)
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GARNISHES Choose any or all of the below; you want to add texture to the finished noodles: thinly sliced raw shallot or red onion sliced spring onion beansprouts Thai basil leaves coriander leaves, roughly chopped mint leaves, roughly chopped peanuts or cashew nuts, roughly chopped limes, cut into wedges chilli flakes
Khao Soi Noodles (4)
Print Recipe
GARNISHES Choose any or all of the below; you want to add texture to the finished noodles: thinly sliced raw shallot or red onion sliced spring onion beansprouts Thai basil leaves coriander leaves, roughly chopped mint leaves, roughly chopped peanuts or cashew nuts, roughly chopped limes, cut into wedges chilli flakes
Ingredients
Servings:
Instructions
  1. Put the oil into a medium saucepan over a moderate heat and cook the garlic for about 30 seconds.
  2. Add the curry paste and the spices and cook for another 30 seconds, giving everything a good stir.
  3. Add the chicken and stir to coat in the sauce. Add the chicken stock, coconut milk, fish sauce and finally the sugar. Bring to the boil, then lower the heat and simmer uncovered for about 30 minutes. Taste and adjust the seasoning, remembering that the fish sauce should make the sauce salty enough.
  4. Cook the noodles according to the packet directions, then drain and divide them between the bowls. Top with the sauce and serve immediately with garnishes ( see below)
  5. To garnish use any or all of the below; you want to add texture to the finished noodles: thinly sliced raw shallot or red onion,sliced spring onion,beansprouts,Thai basil leaves,coriander leaves (roughly chopped),mint leaves( roughly chopped), peanuts or cashew nuts(roughly chopped) ,limes ( cut into wedges),chilli flakes
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